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Dairy and Eggs

Whip up a batch of fresh cheese, buttermilk, ghee, labneh, butter, kefir, or even plant-based cheeses with these easy recipes!

Shrikhand (Sweet Cardamom Yogurt) Recipe

By Priya Krishna with Ritu Krishna and photos by Mackenzie Kelly

Think again if you say yogurt can’t be a decadent dessert. This saffron-Greek yogurt combination is sweet and super silky.

Ranch Dressing Recipe

By Katherine Green

Feel better about dipping all your food in ranch dressing by concocting your own fermented version free of added sugar and preservatives.

Mysuostur Recipe

By Heidi Herman and Íeda Jónasdóttir Herman

Learn about the role dairy plays in Icelandic cooking and try out this traditional and rare sweet, soft brown cheese

Beer-Washed Cheese Recipe

By Alena R. Santogade

Use Abbey-style ale to bathe your homemade cheese and perhaps the meditative and repetitive process and consuming will provide spiritual benefits.


Cheesemaking Ingredients: Acid, Cultures, Rennet, Water, Mold and Yeast, Salt

By Alena R. Santogade

Learn about the components and science that make cheese CHEESE. Also, learn what to do with the main by-product of the process, whey.

Leaf-Wrapped Cheese Recipe

By Alena R. Santogade

Bourbon- or other liquor-soaked leaves provide an added depth of flavor and visual appeal to this goat’s milk-based cheese.

Havarti Recipe

By Alena R. Santogade

Learn the process to make true Havarti — sweet, creamy cheese with a ‘faint funky flavor’ not found in the common American deli-style.

Manchego Recipe

By Alena R. Santogade

Learn about working with sheep’s milk by making manchego as different types of milk react differently to heat, cultures and agitation.

Become a Charter Member Today!


Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.

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